forage

It is with some sadness that I have to report that after 7 and a half years of writing a column for the Calgary Herald, dee Hobsbawn-Smith has been released as a free-lance writer. dee is Calgary’s strongest advocate for eating local and her voice will be missed. Her last article runs Wednesday and I think a little local response to the issue is necessary. dee will find other places to write about our land and the people on it, but it is sad to see our mainstream media becoming more and more homogenized and centralized. That’s a picture of dee enjoying the Canada picnic at Terra Madre a couple weeks ago.

Grey Cup is coming and the Stampeders are one win away from being there. Once again Forage will be offering tasty Sunworks Farm chicken wings to enjoying while watching the classic Canadian event. This year we are making Maple BBQ Wings and offering them for $16 for 2 dozen. We also have the Forage Football Party Pack that has 2 dozen wings, 1 jar of Forage Salsa, 1 bag Tres Marias Corn Tortillas, Lund’s Organic Carrots and Canola Seed Buttermilk Dip, Hickory Maple Pecans, and 4 Buffalo Horn Ranch Honey Garlic Sticks all for $45! The pack is suitable for about 4 people to enjoy. Please pre-order your wings and Party Packs, by phone (403)269-6551, by closing on Tuesday, November 19^th for pick up on Thursday the 20^th or Friday the 21^st.

Forage is open Remembrance Day, Tuesday, November 11^th.

Here is the menu for this week:

Monday - Chicken Tagine

Sunworks Farm chicken simmered with tomatoes, chick peas, sweet spices, mint, dates and orange served with cous cous $14

Tuesday – Remembrance Day - Beef Tamale Pie

Hoven Farms organic beef, Gull Valley Green Houses peppers, corn, black beans all baked with a cornmeal biscuit top $13

Wednesday - Winter Squash Risotto Cake

Roasted Sudo Farm winter squash risotto formed into a cake and served with braised cabbage $12

Thursday - Braised Beef Shank

Hoven Farms organic beef shanks braised for hours with vegetables and red wine served with honey roasted root vegetables $14

Friday - Roast Organic Chicken

Sunworks Farm roast organic chicken served with buttermilk mashed potatoes and gravy $40 whole $26 half $15 quarter

This Week’s Soup – Fish Chowder $9

This Week’s Stew – Bison Chili $9

Something Sweet – Carrot Cake $4

Forage Hours – Monday to Friday 2PM to 7PM – 3508 – 19^th Street SW – (403)269-6551

So continuing the theme of Thanksgiving, this week I want to talk about land. Not just land, but our entire environment in Alberta that allows agriculture to thrive. Alberta’s growth is placing great stress on farmland as rural areas look attractive to potential acreage owners. We are also seeing our smaller towns and cities appropriating surrounding land for development. This is eliminating some farmland and raising the prices across the board. Soon we are going to have to preserve the land that is needed for crops and grazing in order to secure the future of farming in Alberta. There also needs to be a plan for the sustainability of our watershed and the protection of our environment so it can continue to support us. We need to be thankful that we live in a place where we can grow our own food.

We have added Saskatoon Granola from Three Sisters Pies to our inventory. Deanna is drying her own Saskatoon berries for the granola and we loved the samples we tasted. We will still stock her Maple Granola too.

Also, we haven’t made carrot cake in a while so it is back this week. Lund’s Organics has a great supply of carrots now so we thought it was time.

Here’s the menu for this week:

Monday - Butter Chicken

Sunworks Farm organic chicken in traditional sauce with cardamom basmati rice $14

Tuesday - Italian Meatloaf

Broek Pork Acres Berkshire pork and Hoven Farms organic beef meatloaf with Italian seasoning and tomato glaze served with herb roasted potatoes $13

Wednesday - Chard and Spinach Frittata

Lund’s Organic spinach and chard with Sylvan Star gouda and Sunworks Farm eggs $12

Thursday - Beef Stroganoff

Hoven Farms organic beef in mushroom sour cream sauce with rice $14

Friday - Roast Chicken

Sunworks Farm roast chicken served with buttermilk mashed potatoes and gravy

$40 whole $26 half $15 quarter

This Week’s Soup – Cauliflower and Cheddar $7

This Week’s Stew – Beef Stew $9

Something Sweet – Carrot Cake $4

Slow Food Calgary Winter’s Turkey Kitchen Party – Thursday, October 2^nd, 6:30 PM

Go to our Events page for more info.

Forage Hours Monday to Friday 2PM to 7PM – 3508 19^th Street SW – (403)269-6551

Four weeks to Thanksgiving and I thought I would take the next four weeks to highlight some of the issues around our local agriculture. Thanksgiving should really be a celebration of farmers and the harvest, so I’ll begin with the people that work on farms.

So along with skyrocketing costs for grains and agricultural inputs, the biggest challenge facing farmers is a lack of labour. If you’ve been living in Alberta for the last 3 years you know that there has been a major labour shortage and when I talk to many of the farmers that we get stuff from, they all say they could use good, stable, and reliable labour. Much of the work is being done by new immigrants who appreciate the work and the benefits of living in Canada. There just aren’t that many Canadians wanting to do this kind of work so our farmers need to look elsewhere for help. I know some of the crops this year are not going to be harvested because there just isn’t enough people available to do it. We need to be thankful for those who help on the farms and at the markets to bring us our food.

We’ve got some great specials this week like Sweet and Sour Ribs, Apple Mushroom Pork, and Turkey White Bean Chili. Enjoy!

Here’s the menu for this week:

Monday - Apple Cider Mushroom Pork

broek pork acres berkshire pork simmered with apple cider, mushrooms, french green lentils, and a touch of cream $13

Tuesday - Grilled Chicken Sausage

grilled sunworks farm rosemary garlic sausage served with roasted potatoes, peppers and tomatoes $12

Wednesday - Macaroni and Cheese

we’re not going to mess with the classic – straight up macaroni and cheese in all its gooey goodness $10 add a salad for $4

Thursday - Sweet and Sour Beef Ribs

hoven farms organic ribs in sweet and sour sauce with steamed rice $13

Friday - Chicken Rigatoni

sunworks farm organic chicken, tomato sauce, pasta, lund’s organic spinach, bechamel and cheese baked on top $12

This Week’s Soup – Roast Squash and Pear $7

This Week’s Stew – White Bean and Turkey Chili $9

Something Sweet – Fudge Brownies $4

Forage Hours Monday to Friday 2PM to 7PM

3510 – 19^th Street SW – (403)269-6551

Peter Haase from Buffalo Horn Ranch wrote a great piece for his monthly newsletter. I am posting part of it, with his permission, because he is able to sum up some of the issues currently affecting our global food system. Go to http://www.buffalohornranch.ca/index.htm for more info on Buffalo Horn or for information to sign up for their monthly newsletter.

Peter Haase writes:

As I pen these words a few flakes of snow are falling on the tiny green blades of grass that are struggling to find a few rays of sunshine, promising to grow into a lush crop of grass if the rains come. This has been a dry winter and spring so far, with little snowfall and no rain yet. Fortunately last summer and fall were wet, so there should be some reserve moisture in the soil. This is the time of year that farmers around the globe anticipate new beginnings and a new crop. About 60 bison calves are due to be born over the next several weeks and in about a month and a half the grass should be long enough that their moms will not have to eat dry hay again until the snow falls next winter.

Over the past several months I have been following the news of crop price increases, international shortages of rice, wheat and other foods. Food riots are happening in Mexico, Haiti, Pakistan and many other countries of the world. India and other countries are placing export bans on rice and other foods to ensure a sufficient supply at home. In Canada some of our food prices have actually fallen because the rising Canadian dollar allows us to buy more produce and processed foods from the U.S. for the same amount. The story is different in the developing world where many families who have traditionally faced a food bill of 50% or more of their take home pay, are now having to contend with price increases of 50% or more to feed their families. I guess that new 42 inch flat screen HD TV won’t be hanging in many living rooms in the Philippines this year.

I have a strong interest in food issues around the world. It is my business. This is how we put the bread on our table. But, being involved with the Slow Food Terra Madre movement, http://www.terramadre.info/ , we have become united with farmers around the world. We all face many of the same issues. Some of these have faced farmers since the beginnings of agriculture, 10,000 years ago. Will we get the rains we need for our crops, will pests such as grasshoppers destroy my crop, will my livestock remain healthy? Other issues facing farmers today include the globalization of the food system and control of the food supply by a handful of multinational corporations to which food is just a commodity to be traded around the world to the highest bidder. At one time a society required a stable local food system in order to survive. Civilizations like the Sumarians, Mayans and countless others collapsed when their local food system failed due to environmental changes. Today, thanks to cheap oil, we have developed a global food system that allows us to transport food around the planet. Countries like Ethiopia were encouraged to plant crops like coffee instead of food crops. The revenue from these cash crops would allow them to buy corn grown in Kansas or Iowa. But things are changing, the oil supply is tightening. There is a policy to turn much of that food corn (over 30% of the U.S. corn crop this year), into ethanol to fuel our cars. We still want our coffee from Ethiopia, but if they want our corn (if there is anything left), they can now pay the going price, which by the way, will cost 50% more than last year.

We probably don’t have to worry much here in Canada, we are a huge exporter of food, mostly grain and meat, but we are also large importers of fruit, vegetables and processed foods. We are a very wealthy country and even if we had a complete crop failure in Canada, we would be able to buy food from the developing world, even if it meant starvation in Africa. We are also expanding our military might, as are other western nations and if they won’t sell it to us, we’ll just take it. We still need to protect and expand our local food system in Canada by providing a reasonable living for the farmers’ time, effort and risk to put food on your table.

The point I am trying to make today is that we take our food for granted in North America. It has always been plentiful and cheap (10% of our take home pay). Consequently, we think very little about our food. What I encourage everyone to do is to think about your food, where it came from, who grew it, the environmental and social costs of producing the food and putting it on your table. Become more aware of what you are eating and you will enjoy and appreciate it more. Food is a blessing and a basic human right that should be universal. Unfortunately it’s not.

Peter Hasse of Buffalo Horn Ranch sent me this link about anew genetically modified supercarrot:

http://news.bbc.co.uk/2/hi/health/7188969.stm 

I think one of the most important books we can all read right now is Michael Pollan’s new book In Defense of Food.  He attacks the flaws of the North American diet and its sole basis on Nutritionism.  This carrot is a perfect example of what he writes about.  All of our food has been broken down to chemical and nutrient value (Look at the proliferation of food labelling as important information for making purchasing decisions).  As nutrition and science ebb and flow with what is believed to be good and not good for us, food manufacturers are able to respond by modifying their products to meet the latest trend.  Think cereals now with whole grains or carb-free pasta.  There is an all out assault on our food system and it is being led by a lot of bad science and bad political decisions swayed by powerful lobby groups.  Those of us who want to preserve our right to an unadulterated, healthy, and pleasurable diet need to continue to raise awareness and activity.

Peter Haase from Buffalo Horn Ranch sent out a link to this article in his December newsletter.  It touches on the importance of eating local.  Also, I encourage you to sign up for the Buffalo Horn newsletter.  Peter always has great insight and information to share.

http://www.mountainviewgazette.ca/news9.html

I’ve had a lot of people wondering what to do next about the Town of Innisfail annexing the land that includes Lunds Organic farm so I am posting the town contact information.  Many passionate people who enjoy Lund’s produce are feeling frustrated and that nothing can be done to stop the progress that is putting pressure on all our farmland.  Well, first of all the towns and municipalities have to know that there are individuals who care about the decisions they make.

Town of Innisfail

4943 - 53 Street

Innisfail, AB

(403)227-3376

www.townofinnisfail.com

Recently it was brought to our attention that Lunds Organic farm was going to be annexed by the Town of Innisfail.  dee Hobsbawn-Smith visited the farm last week and interviewed members of the town council on the issue.  Her article can be found in today’s Calgary Herald or at the following link:

http://www.canada.com/calgaryherald/news/reallife/story.html?id=382eadaf-58eb-4a32-aca3-a664b883f50f

I think the most important point was the land use committee member wondered why a reporter from Calgary was interested in the story.  I think that means there is an opportunity for us in the city to make our rural towns and municipalities aware of our concerns for the future of our farmland. 

Over 40 Alberta cooks, farmers, and producers were nominated to attend Terra Madre 2006 last year and many of them are represented on Forage menus.  Terra Madre is a Slow Food initiative supported by the Italian government that is dubbed the United Nations of food.  The goal of Terra Madre is:

To restore dignity to the work of farmers, fisher folk, breeders and artisan food producers all around the world and to safeguard the right of peoples to food sovereignty and encourage a sustainable model of agrifood production — for all these reasons Slow Food has promoted the Terra Madre project, a world network of people who exchange knowledge and experience and meet every two years in Turin (Italy). Terra Madre fights the standardization of taste, large-scale industrial agriculture and genetic manipulation, and promotes collaboration between producers, cooks and academics to change the way food is produced today.

Last year over 150 countries were represented and it was an experience like no other.  One of the biggest benefits was the bringing together of our local Alberta food community, and since then we have decided to get together on a regular basis.

Our second meeting was held yesterday at Forage and here are some notes on what was discussed:

First and foremost, we decided to meet regularly.  There is incredible value in everyone coming together and being among those who understand each other.  It’s like a boost in the arm to continue on and we enjoy each others company and opinions immensely.  I liken it to an AA meeting, but Agriculture Anonymous.  Hello, my name is Wade and I’m involved in local agriculture!  

There was a lot of discussion about what more we could do as a group and what is it we want to do as a group.  Of course there were several areas identified that we could work in, but the reality is most of us are already too busy with the lives we have and the one on one work we already do to further the movement.  Working at the grass roots level that we do requires most of our energy and time.  There are so many issues that consumers need to be aware of and need to take action on.  They are going to have to start defending their food system and the people who grow, raise, and create within it.

Here are some of the issues we discussed that are affecting our local food and agriculture:

Land Use (Lunds Organic is an example of poor town planning policies that do not consider agriculture)

Health Care and the Relationship to Diet

Upcoming Laws (Bill 46? I think that allows oil companies to use your land if they so please)

The Higher Costs of Land and Farming

Entry into Agriculture and Future Farmers

Farmers Markets and their future

Food Education for Children

Industrial Organics

BSE and Borders

Production Lags and Price Fluctuations

Growing for Fuel and not Food

Interprovincial Trade Barriers

True Carbon Footprints

The Apathy of the Consumer at Large – probably the most worrying

And on and on…

Appreciation was expressed for the work that Slow Food Calgary has done and the impact it has had on the producers.  The hard volunteer work that is fueled by passion has had a profound effect and the TM group thanked them. 

At the end of the day, one thing we all agreed on was taste is the most important thing.  We talk so much about all the other benefits of eating the kinds of food produced by this group that taste sometimes becomes the afterthought.  Food that is raised or grown or produced with good, clean, and fair practices just tastes better.  And nothing sells it better than that.

So there is a lot going on this week at Forage. Today is the gathering of Terra Madre participants – a group of farmers and cooks that are part of a growing global movement to support good, clean, and fair food. This is an exciting group of the most passionate people you have ever met. Tomorrow is the Slow Food Calgary Workshop with Buffalo Horn Ranch. I believe it might be sold out, but if you are still interested, contact Janice Beaton Fine Cheese or the Cookbook Company for tickets.

We are also following a developing situation as the Town of Innisfail may annex the land that Lund’s Organic farm is on. We get organic carrots, spinach, broccoli, kale, beets, rutabaga, parsnips, cabbage, and potatoes from them. The land is over 15 years organic and is irreplaceable. This move by the town will mean the eventual end of the operation as the town tax structure will make Gert and Betty’s business unfeasible. Keep looking to our website for more information as we organize a consumer response.

Here is the menu for this week:

Monday - Chicken Rigatoni

sunworks farm chicken, squash, tomatoes, penne and bechamel with green salad and black currant balsamic vinaigrette $12

Tuesday - Braised Bison Short Ribs

buffalo horn ranch bison served with mashed potatoes and braising reduction $16

Wednesday - Paneer and Cauliflower Curry

house made paneer using vital greens milk, cauliflower and chick peas in creamy curry with basmati rice $13

Thursday - Macaroni Casserole

hoven farms organic beef, macaroni, tomatoes, and cabbage with sylvan star cheddar $10

Friday - Roast Organic Chicken

the classic – whole, half, or quarter roasted organic sunworks farm chicken with chive mashed potatoes and gravy $14 quarter $24 half $36 whole

This Week’s Soup – Chicken Noodle

Something Sweet – Carrot Pumpkin Bundt Cake

Forage Fall Hours Monday to Friday 3PM to 8PM